A pigmentation model for farmed Atlantic salmon: Nonlinear regression analysis of published experimental data

The most prominent quality characteristic of post-smolt Atlantic salmon is the red/pink flesh colour. The primary source of this colouration is caused by deposition of relatively large amounts of colour pigments, such as astaxanthin and canthaxanthin, obtained from their diet. The accumulation of as...

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Bibliographic Details
Published in:Aquaculture 2006-03, Vol.253 (1), p.415-420
Main Authors: Forsberg, Odd Inge, Guttormsen, Atle G.
Format: Article
Language:English
Subjects:
Agnatha. Pisces
Animal aquaculture
Animal productions
Aquaculture
astaxanthin
Atlantic salmon
Biological and medical sciences
body size
carcass characteristics
Color
farmed fish
feed composition
feeds
fish culture
fish farms
fish feeding
Fundamental and applied biological sciences. Psychology
General aspects
Marine
Mathematical models
Muscle astaxanthin
muscle tissues
nonlinear models
pigmentation
Pigments
Regression analysis
Salmo salar
SalmoFan score
Salmon
Statistical analysis
Vertebrates: general zoology, morphology, phylogeny, systematics, cytogenetics, geographical distribution
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Summary:The most prominent quality characteristic of post-smolt Atlantic salmon is the red/pink flesh colour. The primary source of this colouration is caused by deposition of relatively large amounts of colour pigments, such as astaxanthin and canthaxanthin, obtained from their diet. The accumulation of astaxanthin in the muscle is also dependent on fish size. The fish farmer must therefore optimise the dietary composition supplied to salmon that results in the desired flesh colour required by the customers. This study modelled the relationships between chemical muscle astaxanthin concentration and visual colour perception ( SalmoFan score), and the explanatory variables dietary astaxanthin concentration and fish size. Parameter estimates were analyzed by nonlinear regression analysis (Levenberg–Marquardt algorithm). The results showed that the two dependent variables gave excellent fit to the observed data ( R 2 = 0.968; N = 43). The mathematical model developed in this study can therefore be used to explore the relationship flesh colour in salmon and its relationship to fish size and dietary composition on an integrated way.
ISSN:0044-8486
1873-5622
DOI:10.1016/j.aquaculture.2005.09.004